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Cauliflower Potato Salad

You might be thinking this is some kind of “You Won’t Believe it’s Cauliflower” recipe, but it’s not. My cauliflower potato salad makes no effort to obscure cauliflower’s identity, but rather combines cauliflower AND potato into one, creamy potluck side dish with half the carbs and twice the flavor!™*

*Not tested. And not really trademarked, either 😉
Cauliflower potato salad has all the traditional creaminess of potato salad, but with some cauliflower in there, too, for good measure

However . . . if you wanted to, you could totally turn this cauliflower potato salad into cauliflower salad (or hell, even straight potato salad if you really want to carb your heart out). It’s a pretty perfect salad dressing for any kind of mayo salad. (Oh wait, I already used that descriptor for my Perfect Potato Salad . . . I guess you’ll have to make both and see which one is more perfect! Unless you prefer a spicy recipe, and in that case try my Spicy Potato Salad. So many options!)

Cauliflower potato salad has all the traditional creaminess of potato salad, but with some cauliflower in there, too, for good measure

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Cauliflower Potato Salad

  • Author: Hilah

Ingredients

1 pound Russet potatoes

10 ounces cauliflower (about half a head)

Cauliflower potato salad dressing:

3 tablespoons olive oil

1 tablespoon mayonnaise

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons minced fresh dill

Instructions

Boil those taters: Cover with water and put it on high heat. Cover that pot! Boil for about 10 minutes or until a thin skewer goes easily through. Drain. Set the hot potatoes on a cutting board to cool.

Steam the cauliflower: Put a steamer basket in a pot (use the same potato pot so you only have to wash it once at the end) with a half inch of water. Add cauliflower florets and cover. Steam about 3 minutes. You want them barely tender, not fully cooked. Turn off heat and uncover the pot.

Whisk all the dressing ingredients together in a big bowl.

Once the potatoes are cool enough to handle, peel and cut them into cubes. Add them and the steamed cauliflower to the dressing and toss gently to coat. Refrigerate for an hour or longer. This will keep in the fridge for 3 days.

Cauliflower potato salad has all the traditional creaminess of potato salad, but with some cauliflower in there, too, for good measure

2 Comments

  1. Julie on July 11, 2018 at 1:39 pm

    Hi Hilah! Instructions for this recipe, please!

    • Hilah on July 11, 2018 at 3:11 pm

      OOPS!! Sorry! Just added 🙂

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